Pear and blueberry loaf

This loaf was divine, moist and as one of my colleagues said “different texture and deliciousness in every bite”. I have started towing all my experiments in to work to see how they fare with “regular” people (sugar addicts) and this recipe fared extremely well.

3 super ripe bananas, mashed (leave them until they turn all spotted black – then they are the sweetest)

4 tbsp water

1 pear, canned or cooked (choose a very sweet pear), diced

70 g / 2 1/2 oz blueberries

Preheat the oven to 180C (350F). Grease a loaf tin or line with baking sheets.

Melt the coconut oil in the microwave and let it cool down (if you don’t, it will cook the eggs!). Then you add the eggs and vanilla essence and mix with a fork. In a separate bowl measure out the flour, baking powder, bicarbonate, xanthan gum, linseed, salt and cinnamon and mix.

Then add the dry mixture to the egg mix and combine. Then add mashed banana and water and mix well.

Now you spoon half of the mix into your loaf tin. Then spread out the diced pear and 3/4 of the blueberries over the mix and pour the rest over. Then add the last blueberries.

Bake in the oven for approximately 1 hour and 15 minutes. I didn’t cover with foil so mine turned out quite brown – next time I will cover 30 minutes into the baking time. I also was baking quite late and pulled it out the loaf tin a bit premature so it spread out a little afterwards but still tasted delicious!